squash

[Linnis]

I LOVE acorn squash, baked in the oven with brown sugar & butter. There are so many in the store but I have no idea how to cook them. Ideas?

 

[GodsJewel]

Squash Fritters
​

2 cups of shredded raw squash

1 small onion, finely chopped

2 tablespoons of cornmeal

2 tablespoons of flour

1 egg

1 teaspoon of salt

1/4 teaspoon of baking powder

Mix all of the ingredients together and drop by spoonfuls into hot oil. Fry until golden brown on all sides.
​

 

[GodsJewel]

Country Fried Squash

3-4 yellow squash (washed and sliced length ways)

1-1/2 cups of corn meal

3 tablespoons of sugar

1/2 teaspoon of salt

1/4 teaspoon of black pepper

Vegetable oil

Mix meal, sugar, salt and pepper. Dredge each piece of squash in mixture. Pour 1/2 inch oil in pan and heat. Add squash carefully and pan fry until golden brown.​

 

[GodsJewel]

Squash Patties

1 1/4 cups of self-rising flour​

1/2 teaspoon of sugar

3/4 teaspoon of salt

1/2 cup of sour cream

1 egg

3 cups of coarsely ground or chopped squash

1 medium onion, chopped

Black pepper to taste

Combine the first 5 ingredients and beat until smooth. Stir in the squash, chopped onion, and black pepper. Drop by spoonfuls into a hot greased skillet and fry until golden brown on both sides.

 

[GodsJewel]

Pineapple Squash

2 md acorn squash
8 oz (1 can) pinapple unsweetened crushed with juice
2 tsp margarine
1/2 tsp ground cinnamon
Hot water

Preheat oven to 375 degrees. Cut each squash in half; scoop out and discard seeds and pulp.
Trim tip off bottom if necessary so that each squash cup stands up straight.
Fill each squash cup with 1/4 c pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon.
Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of 1/2 inch. Cover pan tightly with foil.
Bake 1 hour or until squash is tender and can be easily pierced with a fork

 

[GodsJewel]

MAPLE ACORN SQUASH


2 acorn squash, cut horizontally, into 1/2 inch rings (2 1/2 lb., seeds & membranes removed)
1/2 c. water
1 c. pure maple syrup
2 tbs. butter, melted
1 tbs. cornstarch
2 tbs. grated orange rind
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Preheat oven to 350 degrees. Place squash and water in 15 x 10 inch jelly roll pan; cover with aluminum foil. Bake 35 minutes. Drain. Combine remaining ingredients; brush squash with pure maple syrup mixture. Bake uncovered, 25 minutes, brushing frequently with maple syrup mixture. Refrigerate leftovers.

 

[GodsJewel]

Baked Squash

2 cups cooked yellow squash
1/2 cup chopped onions
1/2 cup grated Cheddar Cheese
1 can Cream of Mushroom Soup
1 cup crushed Ritz crackers or bread crumbs
Salt, pepper, garlic powder (to taste or desire)

Mash squash, if desired. Add squash with other ingredients, saving up to 1/2 cup of bread crumbs for topping. Spread squash mixture in ungreased rectangle glass baking dish.Top with remaining crumbs.Bake at 350 o for 50 minutes.

 

[GodsJewel]

Gingered Winter Squash with Pecans and Cranberries

1 1/2 to 2 pounds butternut squash
3 - 4 tablespoons butter, melted
2 tablespoons pure maple syrup
1 teaspoon ground ginger
1/2 cup pecan pieces
1/4 cup dried cranberries or cherries
2 tablespoons white wine or water
2 tablespoons chopped crystallized ginger

Preheat the oven to 350. Lightly oil a large shallow roasting pan or half
sheet pan. Peel the squash, slice in half, and scoop out the fibers and seeds. Cut into 1/2-inch cubes.

Combine the squash, 3 tablespoons of the melted butter, maple syrup, and ground ginger in a large bowl and toss to coat. Arrange in a single layer in the pan. Roast for 30 minutes, until the squash is tender, stirring every 10 minutes or so for even cooking.


While the squash is roasting, arrange the pecans in a single layer in a small pan, such as a cake tin. Toast for 8 to 10 minutes in the oven, until lightly colored and fragrant. Set aside. Combine the cranberries with the wine and heat for 30 seconds in the microwave or in a small saucepan over low heat, until the cranberries are softened.

When the squash is tender, transfer to a serving bowl. Add the pecans, cranberries, and crystallized ginger. Toss to mix. If the squash is dry, or if you
prefer a richer-tasting dish and don't mind the additional butter, add the remaining 1 tablespoon of butter and toss. Serve hot.

 

[Maeyken]

Were you just looking to bake it?
My mom bakes it in a pan with water.
Cut the squash in half, remove the seeds, and put it shell down in a roasting pan or casserole dish with an inch or two of water in. Put the lid on, and bake at 350F for about 45 min (I think... bake it until the insides are soft. We usually make butternut squash so I don't know if the timing is different for acorn...)

When it's done, scoop the insides out of the shell, and mix with butter and sugar if you wish! (we use maple syrup, but we're a little different!)


You can also just bake it on a cookie sheet, placing the cut side down. Bake until the shell is squishy! (the shell will get brown maybe black but that's ok)

 

[GodsJewel]

Stuffed Acorn Squash Supreme

1 (6-oz.) pkg. broccoli and cheese flavored rice mix
1 lb. turkey breakfast sausage
1 medium acorn squash, halved and seeded
1/2 cup chopped apple
2 tsp. crushed coriander seed
1/2 cup shredded Monterey Jack cheese

1. Prepare rice mix according to package directions; cover, and set aside.

2. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on HIGH, until tender but firm.

3. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.

4. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.

5. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

 

[Ashlynn]

I made this last week. It's a decent amount of work, but it turned out to be worth it. I could not afford fennel spice, so I just went without it. It was pretty good. My husband ate it, and he's not a big squash lover. I cut all the ingredients so it would be just enouth for us. I saw it on the food network.

Lasagna of Roasted Butternut Squash Recipe courtesy Michael Chiarello

For the squash:
2 large butternut squash, about 3 to 5 pounds
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh sage leaves
1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
2 cups ricotta cheese (or a 15-ounce container)
1 cup freshly grated Parmesan
2 large eggs

1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches
Extra-virgin olive oil

For the sauce:
2 quarts whole milk
6 tablespoons unsalted butter
1 tablespoon sage, minced
2 teaspoons minced garlic
1/2 cup all-purpose flour
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg

To assemble the lasagna:
Butter, for dish
1 pound mozzarella, grated
1 cup freshly grated Parmesan



Preheat the oven to 400 degrees F.

Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg.

In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.

In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.

Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.

Preheat the oven to 375 degrees F.

Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm.



Fennel and Cinnamon Spice Blend:
3 tablespoons fennel seeds
2 teaspoons ground cinnamon
Salt
Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.

 

[Myrrh]

Lots of recipes for squash! I love acorn and butternut squash. Butternut squash can be made into a pie, and it is better than pumpkin. I will try to get that recipe. It was really good. Anyway, I will be trying some of these recipes! Thanks.

 

[Linnis]

Were you just looking to bake it?
My mom bakes it in a pan with water.
Cut the squash in half, remove the seeds, and put it shell down in a roasting pan or casserole dish with an inch or two of water in. Put the lid on, and bake at 350F for about 45 min (I think... bake it until the insides are soft. We usually make butternut squash so I don't know if the timing is different for acorn...)

When it's done, scoop the insides out of the shell, and mix with butter and sugar if you wish! (we use maple syrup, but we're a little different!)


You can also just bake it on a cookie sheet, placing the cut side down. Bake until the shell is squishy! (the shell will get brown maybe black but that's ok)

I half it, seed it, bake it in a pan with water, add the butter & sugar to the holes where the seeds were half way through. once done I let set and then scoop all the guts out and eat.

I was looking on how to make squash other than acorn squah but other things to do with one I already like is cool too.

I use brown sugar because my mum does...maple syrup sounds good, it's good on yams.